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LimericksLady

Mint Chocolate Chip Cheesecake Brownies

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Makes 24-30 squares, depending how large you slice them. Brownies stay fresh stored in the refrigerator for 1 week.

Rate this recipe 4.4/5 (42 Votes)
Mint Chocolate Chip Cheesecake Brownies 1 Picture

Ingredients

  • Homemade Fudge Brownies
  • 1/2 cup (1 stick) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate (I used 1 Bakers Baking Bar)
  • 1 and 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Mint Cheesecake Layer
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/4 teaspoon peppermint extract (or more, see note below)
  • 2 drops green food coloring (or more, see note below)
  • 2/3 cup mini chocolate chips

Details

Preparation

Step 1

Instructions
1.Preheat oven to 350 degrees. Spray 11 x 7 inch baking pan (or 13 x 9 inch baking pan for thinner brownies) with cooking spray. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
2.Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
3.Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
4.Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth - about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
5.Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares.

Notes


*Taste the mint cheesecake mixture after you mix it - if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you'd like it to be a brighter green, add more food coloring.

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